Instant Pot Jamaican Oxtail Stew

Oxtail. The word alone is curious. Probably mostly because it’s not like we typically eat tail (fur removed, of course). But when I tried it for the first time, I immediately realized this cut of meat is among the best of the best. We’re talking joining the ranks of short ribs and osso buco (if you’re into that sort of thing). Oxtail is succulent, tender and fall-off-the-bone perfection. 

And when you cook it in a sweet and savory gravy with just the right amount of spice, you have yourself the finest Jamaican Oxtail Stew you’ve ever devoured. But have no fear, although this dish is known to have a Scotch bonnet or habanero pepper in it, it’s not THAT spicy once cooked and it’s also totally optional should you wish to keep things on the mild side. And although this is called a “stew,” it’s not really meant to be eaten like a soup. It’s more a premium meat dish with a rich and zesty gravy meant to be draped over the oxtail and rice. 

The Instant Pot changes the game with this one, folks. 

Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 

Begin with a Spanish (or yellow) onion… 

…and dice it up. 

Take a bunch of scallions… 

…and slice ’em up. 

Now steal borrow some carrots from Bugs Bunny’s garden… 

…and slice them into disks. 

And comes the sole ingredient which puts the Jamaican spin on this dish: our pepper! We are going to use a Scotch bonnet OR habanero OR Jamaican hot pepper here (same pepper, different names). And any color will do as they’re really all the same. Now, don’t be fooled by this tiny, little pepper. It may be small, but the spice level is MIGHTY.  

Slice off the top and then slice the pepper down the center. 

Remove the seeds and ribs (the white part) from within the pepper. You can use your hands to do this but you absolutely MUST wash your hands after. If you don’t and you touch your face or worse, your eyes, be prepared for some MAJOR discomfort. Therefore, it may be wise to put a little olive oil on your fingers ahead of touching the pepper as that helps repel the spice. Or, better yet, use latex gloves if you have them. If not, dish soap will do – just make sure you wash those hands! 

Then, dice that pepper up! 

Alternatively, if you want a milder pepper experience, sub a jalapeño instead. Or don’t use one at all! The choice is yours. 

Okay, now let’s focus on our spices. Kosher salt, onion powder, garlic powder, allspice, dried thyme, paprika and curry powder. 

And also some brown sugar (either light or dark)… 

…and mix them together. 

And now, for the star of the show – THE OXTAIL! 

Take each piece and dredge/coat it in the spice mixture… 

…and set aside on a plate. 

Now, go to the Instant Pot and add in some vegetable oil… 

…and butter. 

Give it some heat and once the butter’s melted… 

…in batches, and in the oxtail. 

Sear for about a minute… 

…and then flip it over so the other side gets some love. 

When done searing, remove to a plate. 

See all that remaining oil and fat in the pot with some maybe a little stuck to the pot? It’s time for a magic trick. 

Add in some Worcestershire (Wuh-stuh-sheer) sauce… 

…and then use a mixing spoon/spatula to deglaze/scrape the bottom of the pot. All the browned bits from the seasonings will come up! 

Now, add in the onion, scallions, carrots and pepper… 

…and sauté in the oils/sauce. 

After a few minutes, add in some soy sauce… 

…and continue to sauté. 

Then, add in some garlic… 

…and sauté for a moment longer.  

Now it’s time to add in some beef broth… 

…ketchup (yes, ketchup is required here. Trust me)… 

…and stir. 

Add the seared oxtail back to the pot (it’s okay to layer on top of one another), secure the lid and pressure cook. 

When done, it’s going to look like this (note how much extra broth is in the pot after pressure cooking – that’s all from the amazing juices from the oxtail meat and bones). 

Use tongs to carefully remove the super tender oxtail to a serving dish. 

Now, let’s focus on turning the broth and drippings into an amazing gravy! 

Create a cornstarch slurry by mixing together equal parts cornstarch and water… 

…bring the pot to a boil… 

…stir in the slurry… 

stir and kill the heat. It will thicken into the perfect gravy! 

Now, for some finishing touches. Add in some tomato paste… 

…and a browning agent such as Gravy Master or Kitchen Bouquet. 

Give everything a good stir until the tomato paste is melded into the sauce, 

Lastly, take a can of butter beans and rinse and drain… 

…and add to the pot! Give everything a final stir. 

Generously ladle the gravy all over the stew. 

Now, it’s time to admire the masterpiece you’ve just created. 

Bring the fork to your mouth… 

…and this should be the proper reaction. 

See that meat?! Just LOOK at how tender, juicy and fall-off-the-bone it is! 

In fact, forget the forks! Bring that bone-suckin’ goodness right to your mouth using your fingers… 

…and encourage everyone to leave their manners at the door! 

It’s THAT good, kids! Serve it over rice as well and be sure to pour more of that incredible gravy over it! 

Instant Pot Jamaican Oxtail Stew